Japanese · Dessert
Kinako Soybean Flour Cupcakes
A gently spiced, nutty riff on the Japanese love of kinako (roasted soybean flour), these small butter cupcakes fold a toasty, chickpea-flour-based substitute into a soft cake-flour crumb and finish with a dusting of the same flour on top, echoing the flavour of warabimochi and kinako dango in cupcake form.
$1
15 minsPrep
19 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
310Calories
6.3gProtein
14gFat
40gCarbs
20.3gSugar
1.6gFiber
379mgSodium
83mgChol
7.9gSat Fat
158mgPotassium
35mgCalcium
1.6mgIron
0.2mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C and line 2 holes of a 6-hole muffin tin with paper cases, half-filling the remaining 4 holes with water.
2
Sift the cake flour, chickpea flour (standing in for kinako-style soy flour), baking powder and salt together into a bowl and set aside.
3
In a separate bowl, cream the softened butter and sugar together until pale and light, about 2 minutes by hand or with a hand-mixer.
4
Beat in the egg gradually, then stir in the vanilla extract and honey until smooth.
5
Fold the sifted dry ingredients into the butter mixture in two additions, alternating with the milk, mixing just until no streaks of flour remain.
6
Divide the batter evenly between the 2 lined muffin holes, filling each about two-thirds full.
7
Bake for 18-20 minutes until a skewer inserted into the centre comes out clean and the tops spring back when lightly pressed.
8
Transfer the cupcakes to a wire rack and cool for 10 minutes.
9
Once just warm, sift the extra chickpea flour generously over the tops to mimic a traditional kinako dusting before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1.2 oz35g sifted cake flour
- 0.6 oz18g used as kinako-style soy flour substitute, sifted chickpea gram flour
- 0.1 oz3g baking powder
- 0 oz0.5g salt
- 1 oz28g softened butter
- 1.1 oz30g sugar white
- 5/85/8 eggs, lightly beaten, room temperature (28g)
- 0.7 oz20g whole milk
- 0.1 oz2g vanilla extract
- 0.3 oz8g honey
- 0.2 oz6g dusted on top as kinako-style finish chickpea gram flour
